Thai food is a great choice for gluten–free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten–free, but just be careful when eating out as restaurants may use wheat-based Chinese soy sauce.
Thai food is low on carbs, includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.
This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.
Ingredients: Serves 1-2 people.
200 gm Pork or chicken mince.
3 shallots finely sliced.
2 spring onions finely sliced green tops as well.
A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful) I love mint.
A handful of fresh coriander chopped.
A few Thai Basil leaves for the decoration.
I Lime . use half to a whole lime juice depending on personal taste.
Dried chillies..dry roasted in a pan and grind in pestle and mortar.
1 large tbsp toasted rice.( recipe below)
1-2tbsp Fish Sauce.
Small amount palm sugar….I use it sparingly.
Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.
Stir until cooked, remove the pan from the heat.
Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.
Stir in the mint and coriander, shallots and spring onions, stir well but carefully.
Add fish sauce and half of the lime juice.
Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.
Garnish with Thai Basil leaves.
Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.
As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.
Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if chicken is used it has even fewer calories.
It is an ideal dish if you are watching the calories as are many Thai dishes.
NB: To make dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.
N.B. Glutinous rice is gluten–free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.
You can store the rice in a small container and it will keep for 6-8 weeks…
I hope you enjoy this dish as much as I do…I love this salad.
Until next time stay safe, have fun and laugh a lot as laughter is the best medicine.
Don’t forget my next collaboration with Sally from Smorgasbord Health 2017 which is an amalgamation of Health written by Sally and recipes by me …Last weeks was the Carrot from Afganistan and this Wednesdays post is Honey …..
The answer is no: glutinous rice is gluten–free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked.